But regardless of how or with what ingredients this delicacy is prepared, it cannot be missing from the Chilean table, and here we will give you tips to have a five-star ceviche in your own home.
The most important thing to keep in mind is the ingredients, as depending on the place where it is prepared or the culture of the people there, all can vary, but they generally don’t change much.
Some Tips for a Good Ceviche
The Fish: It will depend on your taste or that of your guests, usually mild-fleshed fish that don’t fall apart are used, such as corvina or reineta, which are very common in central Chile. Salmon or tuna are also very traditional options in southern Chile. Remember, for an excellent ceviche, the fish you choose must be as fresh as possible.
After selecting our ideal fish, the ingredients that give it flavor should be carefully chosen to give the ceviche its distinctive taste:
Chili: Used in northern Chile, where ceviche tends to be saltier or spicier. In Chilean ceviche, a flavor that makes a mark is essential, and chili is part of the balance between the aroma of the fish and tradition. We need chili to define a colorful blend of flavors.
Onion: Chopped into large pieces for aroma and clear textures in our glass. If we add red onion (as they do in southern Chile as a substitute for white onion), we get more color and visual appeal in our presentation.
Remember that raw onion does not add much flavor, but ceviche is appreciated not only for its taste but also for its visual beauty in a glass and the aromas of the sea and spices that create an explosion of sensory sensations.
Cilantro: This small plant offers unique fragrances for our glass. It is one of the most popular seasonings in this preparation, and most traditional and gourmet ceviche recipes include cilantro and parsley for herbal flavors that go wonderfully with various types of fish.
Lemon: Its juice is used to marinate or macerate the fish for hours; that sour touch from lemon or lime is essential. Additionally, it keeps the ceviche's complementary ingredients fresh, ready to be enjoyed.
Green and Red Bell Peppers: This seasoning is used in southern Chile as a substitute for chili for milder tastes, adding sweet tones to the ceviche glass. Usually, the bell pepper should be roasted to soften its texture.
Garlic: Essential, its strong flavor signifies Chilean identity, as ceviches prepared in other countries often omit the intense taste and aroma of garlic. It is one of the most pronounced seasonings and should be used carefully so as not to overpower the flavor of the other elements of the ceviche, including the fish itself. In some recipes, garlic is used to marinate the protein.
Salt and Pepper: They enhance flavors and establish parameters among proteins, vegetables, and seasonings. More elaborate preparations include sea salt with spices to season the ceviche. The taste that sea salt provides is more natural and aligns with the essence of sea-sourced fish.
Olive Oil: Finally, the gourmet touch is added with olive oil. Depending on the filtering, it will have more or less flavor; for a stronger taste, less filtered oil is used, taking care not to overshadow the other ingredients’ flavors.
Remember These
These ingredients are essential at the preparation table of classic Chilean ceviche. It is important to note that many of the ingredients mentioned can be substituted, depending on personal taste or the preferences of guests.
Peeled and boiled shrimp: can be an exquisite decoration, adding a new exotic texture to our glass.
In central Chile regions, some seafood is usually added as a complement to the fish, and there are also ceviche glasses that completely substitute fish.
